Ingredients

Directions

In sauce pan over medium heat, add butter and shallots and cook until shallots are translucent. Add tomato paste and cook for 5 minutes. Add shrimp shells and cook until shrimp shells turn bright pink. Add white wine then brandy. Flame brandy if possible. Cook for 5 minutes and then add cream. Reduce cream for 10 min. Reduce a little longer if you want to use this recipe as a sauce. Strain out shells. Add sherry (if using this as a soup) and salt and pepper to taste. Serve hot. Serves about 4-6 people as an appetizer.

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